Thursday, July 3, 2008

Eggplant Salad

This is a classic. A Filipino version of the Eggplant Salad. As far as I can remember, my Mama has been preparing this dish since I was still a kid. Easy-to-follow steps:

4 pcs. medium eggplant, sliced 3" diagonally
2-3 pcs. medium tomatoes, cubed
1 pc. small onion, chopped
1-inch ginger, thinly sliced
4 tbsp. vinegar
salt or bagoong to taste

1. In a sauce pan, boil about 3 cups of water. Bring it to a boil and add in eggplant until tender. Remove and drain.
Pinch in fork on each eggplant to give way for air. Grill whole eggplants until soft. Remove charred skin.

2. Place in a bowl and mix all ingredients. Add salt or bagoong according to taste.